I’m going to a potluck tonight and need to bring a crowd-pleasing appetizer that is maybe one or two steps classier than tots and pizza rolls (if this is even possible).
While looking through recipes for spinach-artichoke dip, I was horrified to find most of them used mayonnaise in them! Why would you do that? Gross! I’m sure I’ve been unwittingly eating mayo-laced dips for years, but it’s different when I’m making it. I know, and I just can’t do it.
I adapted the basic ideas I found in different recipes and came up with this variation that takes very little time to prepare and is downright delicious. In fact, I am eating a small bowl with tortilla chips for lunch RIGHT NOW.
2 cans of artichoke hearts, drained
1 box frozen spinach, thawed
8 oz. cream cheese
4 oz. sour cream
8 oz. Italian blend shredded cheese
1/2 to 1 cup parmesan cheese
5 to 10 garlic cloves, roughly chopped or pressed
Splash of lemon juice
Salt and pepper to taste
Add all of the ingredients to a food processor or blender and pulse lightly a few times until everything is mixed but not too finely blended.
Bake at 350 degrees for about 30 minutes until the dip is bubbly and melty and irresistible. Serve with bread or crackers.